Thanksgiving prep countdown

by Jessie K on November 20, 2012

In preparation of the big, gnarly day of gluttony and feasting, I’m making a bread stuffing from Cook’s Illustrated (who else?). They recommend allowing two loaves of French bread to air dry for 24 hours prior to making. This way, the bread is nice and hard and doesn’t turn to paste when the turkey stock is poured over it.  Sounds logical to me.

Jake pulled this gorgeous apple pie out of the oven at 11 o’clock last night. Will you look at that crimped crust? He is a dude of many talents.

And for his next trick, he’s processing another batch of poultry, including turkeys, this morning.

We’ve processed five batches of poultry — roughly 50-60 chickens per batch — this year. We have sold out of inventory nearly every time. This morning marks the final day of processing for the season; no more fresh, pasture raised broiler chickens until the spring!

And the turkey? He gets got today.

I’ll let you know what we end up with — a big beautiful gobbler, or as reader Janelle called it, a “churkey,” a turkey small and pitiful enough it could pass for a chicken.

{ 6 comments… read them below or add one }

Leah November 20, 2012 at 12:17 pm

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Jake is doing more that turning out fantastic looking pies and beheading birds. He is turning that poor little recruit into a hardened soldier! Or is she just asleep and frozen stiff? Let the fun begin.

maggiewann November 20, 2012 at 1:52 pm

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We raised 11 heritage turkeys this year, they sure looked big with their feathers on! The biggest were 19 pounds and the smallest 9 pounds. We had them processed by someone who does a lot of chickens and he said it was really hard to get the feathers off with their equipment, he had to do a lot of hand plucking.

Janelle November 20, 2012 at 10:59 pm

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Glad your didn’t turn out as 5 or 6 lb “churkeys!” Congratulations!

Amanda November 20, 2012 at 2:45 pm

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I think the picture of June sets the standard for poultry processing attire. It’s perfect. Take heed, “urban woodsmen…”

GinnyN November 25, 2012 at 3:41 pm
Jessie K November 26, 2012 at 10:37 am

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Very cool!

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